Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Tonight. Mango beef with asparagus and rice.
The beef is marinated in rice vinegar and osmanthus flavoured rice wine with garlic, minced ginger (lots) and chili flakes, then slow-cooked until tender. Mango is hedgehog cubed, added to the beef and allowed to warm through. Served in a half 'shell' of mango skin.The asparagus was grilled/broiled.
Tonight. Mango beef with asparagus and rice.
The beef is marinated in rice vinegar and osmanthus flavoured rice wine with garlic and minced ginger (lots), then slow-cooked until tender. Mango is hedgehog cubed, added to the beef and allowed to warm through. Served in a half 'shell' of mango skin.The asparagus was grilled/broiled.
